Cubes of fresh salmon seasoned and baked or air-fried until golden and crispy, then tossed in a creamy, sweet, and spicy bang bang sauce. Quick, easy, and packed with flavor.
1 lb salmon, skinless and boneless, cut into 1-inch cubes
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
1/4 cup mayonnaise
1 tbsp sweet chili sauce
1 tsp sriracha or other hot sauce
1 tsp honey or maple syrup
1 tsp rice vinegar
1/2 tsp sesame oil
Optional: sesame seeds and green onions for garnish
Instructions
Preheat your oven to 400°F (200°C) or air fryer to 390°F (200°C). Line a baking sheet with parchment paper if using the oven.
In a large bowl, add the salmon cubes, olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss gently to coat the salmon evenly.
Arrange the salmon cubes in a single layer on the prepared baking sheet or in the air fryer basket, making sure not to overcrowd them.
Bake for 10-12 minutes or air fry for 8-10 minutes, flipping halfway through, until the salmon is cooked through and crispy with golden edges.
While the salmon is cooking, prepare the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and sesame oil until smooth.
Once the salmon is done, transfer it to a large bowl. Pour the bang bang sauce over the salmon and toss gently to coat each piece.
Serve immediately, garnished with sesame seeds and green onions if desired.
Notes
Pat salmon cubes dry with paper towels before seasoning for extra crispiness.
You can use cod or halibut in place of salmon for a different flavor profile.
Adjust sriracha amount to control spice level. Start with less if sensitive to heat.
For warmer sauce, gently heat in a small saucepan over low heat before tossing with salmon.